Ham, Cheddar, and Apple Stromboli
1 cup very warm water
1 TBSP honey
2 1/2 tsp active dry yeast
3-3 1/2 cups flour
1 tsp salt
1/4 cup olive oil
3 large apples; peeled, cored, quartered and sliced into 1/2 inch thick slices
2 TBSP unsalted butter
12 slices breakfast ham (which is a thicker cut of ham--if you prefer, deli ham will work too, I would just use quite a bit more, maybe double and then layer the ham)
1 cup shredded smoked cheddar (If you can't find smoked cheddar, any other cheddar would work too, as would most any other smoked cheese that melts easily)
Honey Mustard Sauce
1/2 cup yellow mustard (I prefer Dijon)
1/3 cup honey
juice of 1/2 lemon
For the Crust
In a small bowl, dissolve honey in warm water. Sprinkle yeast over the top, stir gently, and set aside to rest for about 10 minutes. The yeast should activate and the mixture will become bubbly. Put 3 cups flour, and salt into large mixing bowl and stir to combine. Add yeast mixture and olive oil and mix using dough hook until combined into a smooth and elastic ball. If the dough is too sticky, add more flour until you get the correct consistency. Place ball of dough into a large, oiled bowl and set in a warm, draft free spot to rise until double--about 1 hour. Divide dough into three equal portions and roll each portion into a rectangle, approximately 12 inches long and 8 inches wide.
For the Caramelized Apples
In a large saute pan, melt butter over medium high heat. Add the apples and toss to coat with butter. Sprinkle sugar over apples and stir frequently until apples have released their juices, softened, and have begun to caramelize--about 12-15 minutes.
To Assemble the Stromboli
Preheat oven to 400 degrees. Cover a sheet pan with a sheet of parchment paper.
Orient rectangles of dough so the short sides are at the top and bottom facing you. For each Stromboli lay 4 slices of ham down center of the rectangle parallel to the short sides. Spoon 1/3 of apple mixture onto slices of ham, and then top with 1/3 cup of shredded cheese. Roll the Stromboli from the long side, making sure to keep the seam side on the bottom and tuck the top and bottom 1/2 inch under. Place on prepared sheet pan, and cut several slits in the top of the dough. Brush with olive oil. Bake for 20-25 minutes, until the crust is golden brown and the filling is beginning to bubble. Serve with honey mustard sauce on the side.